Role Scope & Accountability

Scope: Single-site leadership, but with overseeing daily production of breakfast and lunch service for 80-150 people daily, occasional catering and pop up requirements as well. Leads all kitchen operations including production, service, procurement, safety, and compliance, and personnel oversight/recruitment. (Team of roughly 6) Reporting Structure: Reports directly to the General Manager (GM). Supervises all hourly associates and a sous chef, including dish, shipping/receiving, culinary teams. Budget & Labour Accountability: Oversees labour costs, scheduling, cross-utilization efficiencies, and approval of repairs and expenditures within budget. Responsible for food purchasing, inventory management, recipe costing, waste reduction, and production forecasting. Client-Facing Expectations: Regularly meets with the GM/FSD and client to communicate needs, events, concerns, and menu approvals. Must have a team approach with FOH team and the client Handles guest questions, feedback, and issues during service. Top Must-Haves (Non-Negotiable Requirements) Culinary leadership experience with oversight of multiple food programs. Strong food safety & compliance knowledge (HACCP, WHMIS, Safe Food Handling). Operational discipline: forecasting, inventory, waste management, costing, and adherence to SOPs. Ability to manage a large hourly workforce (hiring, onboarding, performance reviews, scheduling). Exceptional communication & client-facing ability, especially in a corporate environment. Experience Requirements Minimum 5 years’ experience in a relevant environment (culinary operations). Experience in a fast paced, dynamic and ever changing environment is essential Experience applying HSQA, nutrition standards, SOP-driven operations, and using platforms like MenuWorks. Schedule & Operational Expectations Full-time, 40–50 hours/week typical for Executive Chef. Required to be present during all meal periods, with the occasional evening/weekend event. Must be available for: Special events Catering functions Evening or weekend events as needed Compensation (Approved Range) $90,000 with benefits, vacation, RRSP. Relocation available for the right candidate